Corn Dogs

Ingredients:

• 8-10 hot dogs, room temperature
• 1 cup Bisquick
• 2 Tbsp. white cornmeal
• 1/2 tsp. dry mustard
• 1/4 tsp. paprika
• 6 cups vegetable oil (for frying)
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• 1 large egg, lightly beaten
• 1/2 cup milk

Directions:

Make sure the hot dogs are at room temperature. In a large bowl, stir together the Bisquick, cornmeal, dry mustard, paprika, and red pepper. Stir in the egg and milk until well blended. Let the batter rest for 10 minutes.

Into a large saucepan, pour enough oil to come to a depth of about 2 inches. Heat over medium high heat until the oil registers 370 degrees F on a deep fat frying thermometer. Dip a hot dog into the batter to thoroughly coat. Then with tongs, slip the dog into the hot oil; do 2 dogs at a time, no more. More than 2 will lower the temperature of the cooking oil.

Cook the dogs, turning with a metal slotted spoon, until browned all over, 2-3 minutes. Remove the dogs to paper towels to drain. Repeat with the remaining dogs. Stick a wooden skewer or Popsicle stick in one end of each dog.

By Robin from Washington, IA